Description
This Baked Fish Sticks Recipe offers a delicious, crispy alternative to traditional fried fish sticks. Made with white fish fillets coated in a seasoned panko breadcrumb mixture and baked to golden perfection, this easy-to-make dish is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Served with lemon wedges and your favorite dipping sauce, these fish sticks are both satisfying and healthier than deep-fried versions.
Ingredients
Scale
Fish and Seasoning
- 1 pound white fish fillets (cod, haddock, or catfish), cut into sticks
- Kosher salt, to taste
- Ground black pepper, to taste
Breading
- 1/2 cup all-purpose flour
- 2-3 large eggs, beaten
- 1 1/4 cups panko bread crumbs
- 1 teaspoon seasoning salt
Additional
- Cooking spray
- Lemon wedges, for serving
- Your favorite dipping sauce, for serving
Instructions
- Preheat and prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and optionally place a baking rack on top. Spray the rack or baking sheet with cooking spray to prevent sticking.
- Prepare fish: Cut the white fish fillets into equal-sized sticks. Season them evenly with kosher salt and ground black pepper to enhance flavor.
- Set up breading station: Arrange three shallow bowls for breading: one with all-purpose flour, one with beaten eggs, and one with panko bread crumbs combined with seasoning salt.
- Bread the fish sticks: Dredge each fish stick first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko bread crumbs mixture.
- Bake: Place the breaded fish sticks on the prepared baking rack or directly onto the parchment-lined baking sheet. Bake in the preheated oven for 20 minutes or until the fish is cooked through and the coating is crisp and golden. If baking without a rack, flip the sticks halfway through baking for even crispiness.
- Serve: Remove from oven and serve immediately with fresh lemon wedges and your favorite dipping sauces for a delightful meal.
Notes
- Using a baking rack helps the heat circulate evenly around the fish sticks, promoting crispiness without frying.
- For a spicier flavor, add a pinch of cayenne pepper or smoked paprika to the panko mixture.
- Ensure fish sticks are uniform in size to cook evenly.
- If you prefer a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Leftover fish sticks can be refrigerated and reheated in the oven for best texture retention.
